- 1 cup of softened unsalted butter
- 1 cup of powdered sugar
- 1 tbsp maraschino cherry juice
- 3/4 tsp vanilla extract
- 2-3 drops of red food dye (optional)
- 2 1/4 cups of flour
- 1/8 tsp salt
- 1/2 cup of maraschino cherries, chopped up
- White sugar, to roll the cookies in
- 36 chocolate kisses
Beat the butter with a mixer until creamy and smooth.
Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth.
Mix the flour and salt together then pour in batches into the dough. Mix with the beater, making sure to wipe the sides of the bowl with a rubber spatula.
Add the cherries and mix well with a spoon. Place the dough into the refrigerator for 15-30 minutes.
Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
Roll the cookie dough into small balls then drop into a bowl of sugar; roll to coat evenly. Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.
Place into the oven and bake for 13-14 minutes. Remove them from the oven and immediately place a kiss in the center of each cookie. Let them set up on the baking sheet for 3-5 minutes before moving them to a wire rack to cool.